Rei Asamizu Melty Pudding — Book

If you open the Rei Asamizu Melty Pudding Book expecting a standard flan or crème caramel, you are in for a surprise. Asamizu distinguishes her pudding by three unique characteristics:

But when you finally nail it—when you invert the ramekin, hear the soft thwop of the pudding releasing, and watch a pool of dark caramel spread across the plate while the pudding itself sways like a gentle wave—you will understand why Rei Asamizu has a cult following. rei asamizu melty pudding book

Micro-doses of specific gelling agents supplement the fragile egg network. If you open the Rei Asamizu Melty Pudding

Egg whites are the enemy of meltiness. They contain albumin, which sets into a rigid network. By removing them and relying on the emulsifying power of lecithin in the yolks, Asamizu creates a gel that breaks apart on the tongue without chewing. Egg whites are the enemy of meltiness